Chinese Seafood Recipes - Prawn Egg Rolls Recipe

Ingredients

• 225 g/8 oz bean sprouts

• 30 ml/2 tbsp groundnut (peanut) oil

• 4 stalks celery, chopped

• 100 g/4 oz mushrooms, chopped

• 225 g/8 oz peeled prawns, chopped

• 15 ml/1 tbsp rice wine or dry sherry

• 2.5 ml/1/2 tsp corn-flour (cornstarch)

• 2.5 ml/1/2 tsp salt

• 2.5 ml/1/2 tsp sugar

• 12 egg roll skins

• 1 egg, beaten

• oil for deep-frying

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Method:

1. Blanch the bean sprouts in boiling water for 2 minutes then drain. Heat the oil and stir-fry the celery for 1 minute.

2. Add the mushrooms and stir-fry for 1 minute. Add the prawns, wine or sherry, corn-flour, salt and sugar and stir-fry for 2 minutes. Leave to cool.

3. Place a little of the filling on the centre of each skin and brush the edges with beaten egg.

4. Fold in the edges then roll the egg roll away from you, sealing the edges with egg. Heat the oil and deep-fry until golden brown.